Description
This authentic fattoush recipe features crispy toasted flat Arabic bread, fresh vegetables you likely already have in your refrigerator, and a bright, zesty dressing made with lemon juice, olive oil, and tangy sumac.
Ingredients
Units
- 1 Arabic flat bread, cut into small pieces and toasted.
- 1 head romaine lettuce, washed and chopped
- 1 bunch purslane, washed and chopped
- 3 small to medium Persian cucumbers, chopped
- 1 cup cherry tomatoes, halved
- 2 green onions, trimmed and chopped
- 4-5 radishes, trimmed and chopped
- 1 bunch parsley, stems removed and chopped
- 1/2 bunch mint, stems removed and chopped
Dressing:
- 1/2 teaspoon sumac
- Juice of 1 lemon, adjusted to taste
- 1/4 cup olive oil
- 1 teaspoon salt, adjusted to taste
- 1 teaspoon pomegranate molasses
Instructions
Prepare the Bread
- Cut the flat Arabic bread into small squares.
- Spread the pieces in a single layer on a baking sheet.
- Toast under the broiler/toaster for 3–5 minutes, or until golden brown and crispy.
- Toss or turn the bread halfway through so it browns evenly on all sides.
Prepare the Vegetables
- Wash all the vegetables thoroughly and drain well.
- Roughly chop the romaine lettuce and purslane.
- Remove the stems from the parsley and mint, then roughly chop the leaves.
- Trim and chop the green onions.
- Cut the cucumbers into small squares,
- Halve the cherry tomatoes.
- Slice the radishes into thin rounds.
Prepare the Dressing
- Combining all the dressing ingredients in a small jar.
- Close the jar tightly and shake well to combine.
Putting it all Together
- Place all the prepared vegetables in a large bowl.
- Pour the dressing over the vegetables and toss well.
- Add the toasted bread just before serving and gently toss again.
- It’s best to add the bread at the end so it stays crunchy and doesn’t become soggy.
Notes
- Dry your vegetables well: After washing the vegetables and herbs, drain them thoroughly. Excess water can dilute the dressing and make the salad soggy.
- Use very crunchy flat bread: Toast the Arabic bread until it is deeply golden and crisp. This gives the fattoush its signature crunch.
- Add the bread at the end: For the best texture, add the toasted bread just before serving so it stays crunchy.
- Don't overdress the salad: Start with some of the dressing, toss well, and add more as needed. You can always add more, but you can't take it out.
- Adjust the lemon and salt: Fattoush should have a bright, tangy flavor. Taste the dressing before adding it to the salad and adjust the lemon juice and salt to your preference.
- Use fresh herbs: Fresh parsley and mint make a big difference in the flavor. Remove the thicker stems before chopping.
- Let the dressing sit: If you have time, prepare the dressing a few minutes ahead of serving. This gives the sumac time to blend with the lemon juice and olive oil.
- Serve immediately: Fattoush is at its best when the vegetables are fresh and the pita is still crunchy.
- Make it a meal: Add crumbled feta or Arabic white cheese for extra flavor and protein, and serve with warm pita on the side.